1 big bag 16 oz corn pops (Barrel O’ Fun brand)
put in large roasting pan
caramel sauce
1 cup light corn syrup
1 cup butter
2 cups brown sugar
1 tsp baking soda
while mixing, cook for two minutes or until bubbly around the edges, remove from heat. Add one tsp baking soda to cause foaming (this will allow for proper coating of pops. Pour caramel slurry over corn pops and stir until pops are properly coated. Place in 250̊ oven for approximately 45 minutes stirring every 10 minutes. Remove from oven and pour onto waxed paper. Break apart (before pops can cool) to desired piece size.
By: on bag
CRANBERRY-GLAZED CINNAMON CHEESECAKE
Prep Time: 15 min Total Time: 6 hr 5 min Makes: 16 servings
1/4 cup (1/2 stick) butter, melted
1/2 cup packed brown sugar, divided
, softened 1 cup granulated sugar
2 tsp. ground cinnamon
4 eggs
3 Tbsp. fresh lemon juice, divided
1-1/2 tsp. cornstarch
1 pkg. (12 oz.) fresh cranberries
HEAT oven to 325ºF.
MIX graham crumbs, butter and 2 Tbsp. brown sugar; press onto bottom of 9-inch springform pan.
BEAT cream cheese and granulated sugar in large bowl with mixer until well blended. Add sour cream and cinnamon; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
BAKE 50 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
MEANWHILE, mix 1 Tbsp. lemon juice and cornstarch; set aside. Cook cranberries, remaining brown sugar and lemon juice in saucepan on medium-high heat 7 min. or until berries soften and release their juices. stirring frequently. Stir in cornstarch mixture; cook and stir 1 min. or until thickened. Cool. Refrigerate until ready to spoon over cheesecake just before serving.
HEAT oven to 325ºF.
MIX graham crumbs, butter and 2 Tbsp. brown sugar; press onto bottom of 9-inch springform pan.
BEAT cream cheese and granulated sugar in large bowl with mixer until well blended. Add sour cream and cinnamon; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
BAKE 50 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
MEANWHILE, mix 1 Tbsp. lemon juice and cornstarch; set aside. Cook cranberries, remaining brown sugar and lemon juice in saucepan on medium-high heat 7 min. or until berries soften and release their juices. stirring frequently. Stir in cornstarch mixture; cook and stir 1 min. or until thickened. Cool. Refrigerate until ready to spoon over cheesecake just before serving.
If using dark nonstick springform pan, reduce oven temperature to 300ºF.
Substitute
Substitute 1/2 cup finely chopped piloncillo (Mexican brown loaf sugar) for the brown sugar.
By: Kirsten (Kraftfoods.com)
REINDEER DROPPINGSBy: Kirsten (Kraftfoods.com)
4 cups crunchy /smooth peanut butter (36 oz)
1 lb soft butter
3 lbs powdered sugar
18 oz chocolate chips (semi sweet)
1/4 cup grated paraffin wax (grate in choco. It will help it coat
Double boiler. Melt chocolate and wax. Mix peanut butter, butter, and powder sugar. Roll dough in small balls. Dip in chocolate. Use forks to dip dough.
Saying to go along with droppings:
Last night we awakened when we heard Santa call.
“Now dash away, dash away, dash away all!”
But we soon discovered out on our front lawn,
santa and all of his Reindeer were gone.
With our little shovels, we started to scoop
all of the droppings....YUCk,
Reindeer poop!”
But then we go generously filled up your sack,
Have a Merry Christmas and enjoy your snack!
Happy Holidays
Your name
have little reindeers on each side and cut around saying with cute cutting scissors.
DOUGHNUT SNOWMAN
Ingredients
* A powdered doughnut hole
* Decorators’ gel
* Pretzel or Potato sticks
* Haviland thin mint
* Reese’s Peanut butter cup miniature
1- Set a powdered doughnut hole atop a mini powdered doughnut. (For a taller version, use a pretzel stick or a potato stick to secure a second doughnut hole atop the first).
2- Use decorators’ gel to add a face, buttons, and a carrot nose. (If the gel won’t stick, try smoothing the powder with a dab of water first)
3- To add a top hat to a shorter snowman, stick a small piece of a pretzel or potato stick through a Haviland Thin mint and into a Reese’s peanut butter cup miniature, then secure the hat in place on the snowman.
PEPPERMINT DESSERTSHORTBREAD COOKIES
1/2 lb. crushed oreo
1/4 c. melted butter
mix together
spread on bottom of 9X13 pan
soften 1/4 gal. peppermint ice cream
spread over oreo crust
freeze
in saucepan
pour small can evaporated milk
1/2 c. sugar
1 sq. semi sweet choc
1/4 c butter
cook until thick
cool
spread over ice cream
spread 14 oz cool whip on top
freeze until ready to serve
1 lb butter, soft
1 cup powdered sugar
2 tsp vanilla
3 cups flour
1/3 cup cornstarch
cherries
Whip butter and sugar. Whip in vanilla. Combine the dry ingredients then slowly add to wet ingredients. Don’t let it separate. Drop by spoonfulls and add cherry’s in the middle. Bake 325 for 25 minutes or until golden brown.
THUMBPRINT COOKIES
1 cup butter soft
½ cup brown sugar (white works)
2 cups flour
2 eggs, separated
chopped nuts
jam
Cream butter, sugar and egg yolk. Add flour. Roll in balls, dip in egg whites, then dip in nuts. Press cookie with your thumb and put on baking sheet. add your favorite jam. Bake 350 for about 20 minutes.
